Vegetable Stir Fry Mung Bean Noodles

Ingredients

• Chinese noodles

  Cellophane or long rice (mung beans), dehydrated

  1 cup or 140g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Sweet, raw

  ½ onion or 166g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Broccoli

  Raw

  1 lb or 454g

• Carrots

  Raw

  1 ½ cup grated or 165g

• Red bell pepper

  Sweet, raw

  1 cup, sliced or 92g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Soy sauce

  Made from soy (tamari)

  ⅓ cup or 96g

• Brown sugar

  2 tbsp or 18g

• Sesame seeds

  Seeds, whole, dried

  2 tsp or 6g

Directions

1. Fill a large saucepan with 3 to 4 inches of water and bring it to boil. Drop the noodle cakes into the boiling water, and let it cook for about 4 to 5 minutes or until the noodles look translucent. Drain the liquid and run the noodles under cold water.
2. Heat a large stir fry pan with olive oil over medium-high heat. Once the pan is hot, add the onions and let it cook for a minute. Add the celery, garlic, ginger, and chili, and stir until the onions start to brown.
3. Add the Chinese broccoli and cook for 2 to 3 minutes before adding the carrots, pepper, and green onions. Once the Chinese broccoli turns bright green, add the noodles and stir.
4. Mix the soy sauce, sugar, and sesame oil in a small bowl, and pour into the noodles and vegetables. Cook for an additional 2 minutes.
5. Sprinkle sesame seeds on top, and serve immediately.

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